savory herb rolls

I couldn't be happier than when my love of garden fresh produce and my fondness for baking converge, and that's just what we've hit upon with these rolls. Based on a recipe from Bon Appetit, these rolls are easy to make and delicious to eat! Starting with a simple dough, the filling can be any combination of savory herbs and additions.

Savory Herb Rolls

For the dough:

2 tsp. active dry yeast
1 1/2 tsp. salt, divided
2 tsp. sugar, divided
2 cups whole wheat pastry flour
4 tbsp. unsalted butter, chilled and cubed
1 large egg plus 1 yolk

For the filling:

1 1/4 cups chopped green onions
1/2 cup chopped cilantro
1/2 cup sesame seeds
3 tbsp. olive oil

OR:

1 1/4 cups chopped green onions
1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/2 cup shredded parmesan cheese
3 tbsp. olive oil

Pour 1/2 cup warm water into a bowl. Sprinkle in yeast, 1/2 tsp. salt and 1 tsp. sugar. Let rest until bubbly, about 10 minutes.

Measure flour, 1 tsp. salt and 1 tsp. sugar into bowl of a stand mixer with the dough hook attachment. Cut butter into mixture until it is a coarse meal. Beat in egg, yolk and yeast mixture, scraping down sides. Knead on medium speed until soft and smooth. Form into a ball, cover and let rise until double in size, about 1 hour.

For the filling, place green onions and herbs in a food processor and finely chop. Transfer to a bowl, stirring in seeds, cheese (or other additions) and oil.

Roll the dough out into an 18"x9" rectangle. Spread herb mixture evenly across the dough.

Starting at a short edge, roll the dough into a cylinder. Slice into 12 rolls, about 3/4" wide. Place on a parchment lined baking sheet, brush with olive oil and bake at 350 until golden, about 30 minutes.



With the variety of herbs and flavors that can fill this bread and all the growing things getting ready in the garden, these rolls are sure to be a staple around here this summer.